Published
19/02/2026 às 14:23
Updated
19/02/2026 às 14:25
A new soft drink crafted from whey, a byproduct of cheese production, is currently in the technical validation stage in Minas Gerais. This innovative beverage aims to broaden the dairy product range while minimizing waste from whey disposal.
This beverage, referred to as the “Good Soft Drink,” is being developed at the Cândido Tostes Dairy Institute (ILCT), a unit of the Agricultural Research Company of Minas Gerais (EPAMIG). It will undergo stability and safety assessments prior to the technology being passed on to the manufacturing sector.
The drink is being formulated as a carbonated beverage, employing two processing avenues identified by the research team: fermentation and acidification.
The research team also considers incorporating elements like prebiotics and probiotics, alongside retaining the minerals found naturally in whey. The final formulation is still being developed.
Whey and Applied Research in Dairy Products
Whey is produced in substantial amounts during dairy processing, often requiring careful disposal to mitigate environmental consequences.
At ILCT, the initiative focuses on converting this byproduct into a raw ingredient for the carbonated drink, aiming for industrial-scale implementation.
Research coordinator at EPAMIG, Junio de Paula, explained that the initiative embraces a resource that is frequently left unutilized in certain industries.
“We contribute to environmental sustainability by employing a resource that would often be discarded, while also promoting health benefits by preserving calcium and minerals, in addition to the possibility of incorporating prebiotics and probiotics,” he said.
Technical Validation, Stability, and Microbiological Safety
Currently defined as a carbonated beverage, the research team notes that the project is in the validation phase.
During this phase, analyses of the whey and procedural parameters are conducted to inform ingredient selection, formulation, and manufacturing conditions suitable for large-scale output.
The testing regimen includes characterizing the whey composition and evaluating the two planned methods of fermentation and acidification.
This comparison aims to assess the product’s behavior regarding acidity, stability, and sensory characteristics as outlined in the project design.
Also included in the research is an assessment of how the beverage maintains quality over time, particularly under refrigeration.
The team aims to establish the shelf life and determine whether the flavor and aroma attributes remain consistent over time, in addition to verifying microbiological safety standards.
As the final formula remains undisclosed, current details suggest that this product deviates from conventional soft drinks by including a dairy-derived ingredient and showcasing a profile linked to whey minerals.
No finalized nutritional table has yet been shared publicly, and standardized comparisons with existing beverages cannot be made until the formulation is completed and tested.
EPAMIG’s Factory-School in Juiz de Fora and Industrial Scale
The plan for this development includes both the production and evaluation of the soft drink at the EPAMIG factory-school in Juiz de Fora, which supports applied research activities.
From this point forward, the objective is to establish a manufacturing process that can be easily replicated by applicable dairies, described as having low complexity by the team overseeing the project.
As of the latest updates, the goal is to conclude the research cycle by early 2027.
This timeline aligns with the progress of testing and ongoing technical determinations, including stability evaluations and final manufacturing parameters.
Fapemig and Funarbe in the Financing and Management of the Project
The “Good Soft Drink” project is funded by the Research Support Foundation of the State of Minas Gerais (Fapemig) and managed by the Arthur Bernardes Foundation (Funarbe).
These institutions are recognized for their contributions to promoting and administratively managing research and validation efforts.
What Has Been Revealed and What Still Needs Detailing
Available information indicates that the project aims to provide the dairy sector with an alternative for diversification and a potential productive use of whey.
Development is also expected to proceed along two manufacturing routes—fermentation and acidification—while current progress encompasses formulation and process validation, with an emphasis on stability, preservation, and microbiological safety.
Commercial positioning factors, including final composition, sugar content, potential sweeteners, and nutritional values, have yet to be disclosed publicly.
Results from public acceptance tests regarding large-scale consumer interest are also pending, as insights will depend on the formulation finalization and completion of shelf-life evaluations.
Key Takeaways
- The “Good Soft Drink” is a carbonated beverage made from whey.
- It is currently undergoing technical validation at the Cândido Tostes Dairy Institute.
- The project aims to reduce waste from whey and introduce new dairy products.
- Potential additions include prebiotics and probiotics.
- Research is scheduled to be completed by early 2027.
- Funding comes from Fapemig and is managed by Funarbe.
FAQ
What is the “Good Soft Drink” made from?
The beverage is made from whey, which is a byproduct of cheese production.
What are the two processing methods being explored?
The beverage is being developed using fermentation and acidification methods.
When is the project expected to be completed?
The research cycle is anticipated to be finished by early 2027.
Will the drink include probiotics?
The researchers are considering the inclusion of prebiotics and probiotics in the final formulation.
Is there a nutritional table available for the drink?
No, a finalized nutritional table has not yet been released to the public.
As the “Good Soft Drink” moves closer to its launch, it represents an innovative approach to utilizing dairy byproducts effectively. The ongoing research and development hold promise not only for the dairy industry but also for consumers interested in new beverage options.
